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Heat olive oil in a large pot or deep skillet over medium-high heat. Add the steak slices and cook until browned on all sides. Remove steak and set aside.
In the same pot, add diced onion and garlic. Sauté until softened and fragrant.
Add cherry tomatoes and cook for 2-3 minutes until they start to soften.
Pour in beef broth and bring to a boil. Add the pasta and reduce heat to a simmer. Cook uncovered, stirring occasionally, until pasta is nearly tender (about 8-10 minutes).
Stir in the heavy cream, cooked steak, chili flakes, salt, and pepper. Cook for another 2-3 minutes until heated through and sauce is creamy.
Garnish with fresh parsley or basil before serving.
Serving and storage tips:
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